Pan Seared Halibut
Updated Sep 26, 2025
Pan-seared halibut made with skin-on fillets seasoned with salt, pepper, and garlic, and gently seared for a golden crust with a flaky, moist interior.
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Pan Seared Halibut is ready in 15 minutes!
Halibut is one of my favorite fish to cook when I want something simple but still a little special. This pan seared halibut recipe keeps it easy with just a few staple seasonings, and a quick sear in the skillet gives tender, flaky fish with a golden crust.
If you’ve tried my pan seared salmon, this pan seared halibut recipe uses the same method but with a mild white fish that’s great for weeknights or even a dinner party. Cooking fish at home doesn’t have to be complicated a hot pan, good seasoning, and a few minutes on each side is really all it takes.
Happy Cooking!
– Yumna
Pan Seared Halibut Ingredients
- Halibut: I use skin-on halibut fillets for this recipe, then remove the skin while I eat. You can also use skinless fillets. Any white fish works well here, such as cod, snapper, or sea bass.
- Oil: I recommend olive oil or avocado oil. Both can withstand high temperatures, and both give you a crispy skin and a light brown color.
- Seasonings: Salt, pepper, dried parsley, and garlic powder add flavor to the fish without overpowering it.
- Lemon: Serve with a squeeze of lemon juice!
How to Make Pan Seared Halibut
Pan Seared Halibut Recipe
Video
Ingredients
- 4 6-ounce halibut fillets
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- Lemon wedged, for serving
- Parsley chopped, for serving
Instructions
- Pat the halibut dry with a paper towel. Season each fillet with parsley, garlic powder, salt, and pepper.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Place the halibut on the hot oil skin side up, and cook without touching until golden, about 4 minutes. Flip the halibut and continue cooking until you reach your desired doneness, about 3–4 more minutes.
- Transfer to a platter, squeeze lemon juice on top, and scatter with fresh chopped parsley.
Equipment
- Digital Thermometer optional
Notes
- Use a cast iron pan. Any frying pan or skillet will work, but cast iron will give you the best searing and the crispiest skin.
- Preheat the pan. Make sure it’s hot before you add the fish. This helps you get a nice crispy skin and a tender, flaky inside.
- Storage: Place leftover cooked halibut in an airtight container in the fridge for up to 3 days. To reheat, microwave or pan fry until just warmed through. Otherwise, it’ll become dry and tough.
- Freezing: Place it in an airtight container or wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Switch out the spices. Make it Mediterranean with my 7 spice blend or give it a Mexican flair with my taco seasoning.
- Add more flavor to the pan. Tuck shallots and lemon slices around the fillets, or add garlic-thyme butter in the last minute of cooking.
- Serve it with a sauce. Try my marinara sauce, tahini sauce, or chimichurri sauce.
Recipe Tips
- Use a cast iron pan. Any frying pan or skillet will work, but cast iron will give you the best searing and the crispiest skin.
- Preheat the pan. Make sure it’s hot before you add the fish. This helps you get a nice crispy skin and a tender, flaky inside.
- Don’t overcook the fish. Before you cook the halibut, it will look glossy; as it cooks, it becomes whiter and more opaque in color. You’ll also notice that the fish will easily flake off if you gently scrape it with a fork. When you see these visual cues, immediately remove the fish from the heat.
- Give the fish plenty of room. If you overcrowd the pan, you’ll end up with more of a steamed fish with a soggy skin. Cook the fish in batches if needed, wiping out the pan between each batch.
Serving Ideas
- Bread: Garlic Cheese Bread, Air Fryer Bread, French Bread Rolls
- Veggies: Steamed Broccoli, Roasted Carrots, Green Beans Almondine
- Pasta: Roasted Tomato Pasta
FAQs
Halibut is done when it’s white and opaque in color, and easily flakes off when you scrape it with a fork.
The recommended internal temperature for fish is 145°F. That will make it “well done.” To keep it from overcooking, I recommend 135°F. Keep in mind that your halibut will still continue to cook once you remove it from the pan. Cooking to 135°F helps ensure that it hits that “just right” doneness without being overcooked. I recommend using a meat thermometer!
I wouldn’t. Butter doesn’t stand up well to high heat and may start to burn before your halibut is ready to come out of the pan, which can cause an acrid taste. If you want to add butter, I recommend adding it at the end of cooking.
Comments
This is absolutely delicious. I served it with fresh carrots, broccoli and cauliflower with a hollandaise sauce. Definitely will make it again.
Yum! Sounds like a delicious dinner. So happy you liked the recipe, Kori! Thanks!!
Superb recipe!
So glad you liked it! Thanks!!
Fabulous! I love the subtle flavor and paucity of ingredients!
Yay, so glad you loved it! Thank you, Lisa!!
This was great! One of the best fish meals my wife and I have made together. We followed the simplicity of this recipe to the letter. Thank you. Looking forward to trying some of your other recipes.
Yay! Love that you made it together, how sweet!! Thank you!
Yum!
Thanks, Jade! Glad you like it!
I made this two nights ago. Delicious! I used dill instead of your spices. Cooked to perfection. I am on my way to my kitchen to make it again tonight. 👍
Yum, dill sounds so good! So happy you enjoyed it!!
This looks like a winner. It will be tonight’s dinner.
Yay, I hope you enjoy!! You’ll have to come back and tell me what you think!
Love this..first time! Need something easy too.
I’m so glad you enjoyed this simple recipe!
I tried this recipe tonight with wild caught halibut. It was awesome. Turned out way better than how I was preparing it (baked). Now we can’t wait to have more. 🙂
Yay! So happy to hear that!